St. Rèmy Mussel Salad

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Drain the mussel meat (cooked from the jar). Leave the ham cubes in a pan and let cool.
Make a sauce from olive oil, red wine vinegar, tomato paste, harissa and the spices in a suitable bowl.
Peel and press the garlic cloves. Soak the anchovies and cut into small bite-sized pieces. Wash and halve the tomatoes.
Add all ingredients to the sauce, mix and season with the spices.

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